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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove stems of chili peppers, rinse clean. Blot dry with paper towel. Wearing rubber gloves, mince the chili peppers. The smaller the cut, the smoother your final sauce will be. | 2. In sauce pan, heat oil then add minced garlic and shallots. Over medium-high heat saute for a about 1 minute or until light brown and fragrant. (don’t burn your garlic!). | 3. Add tomato sauce and minced chili peppers. Let sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well. | 4. Continue simmering sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency. | 5. Remove from heat and allow to cool completely. | 6. Transfer sauce to blender and blend till smooth or until most of the chili pepper skin and seeds break down- preferably on the “liquefy” mode. | 7. Taste the hot sauce. Further customize the hot sauce to your liking: add more sugar, vinegar or water. Blend one last time till smooth. Pour into clean, air tight jar and refrigerate. Use within about 1 week. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chili pepper	1	cup		60.0	14.19	3.0	0.3
garlic clove	4 -5		crushed minced	-	-	-	-
shallot	2		minced	230.4	53.76	8.0	0.32
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
tomato sauce	15	ounces	canned	480.5325	76.5025	25.0472	8.3349
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
rice vinegar	3	tablespoons		-	-	-	-
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.